i have a tremendous amount of poppyseeds that i need to make good use of and i thought of lemon poppyseed cakes and muffins. unfortunately i don't have any good recipes for this type of cake. do you? i would love to try something that isn't dripping with butter or oil, if possible. please share your recipes!

Lemon Poppyseed anything sounds good to me. I like your idea, Woodstocker, but I think a poppyseed angel food cake with lemon mousse on the side would be good, too.

There are also several cooked poppyseed fillings, often referred to as "mohn", which are especially good as filling for little pastries. If you're trying to cut down on fats/oils, I think the cooked poppyseed filling would taste good as a filling for little meringue shells. The flavor, texture, and color contrasts of mohn-filled little meringues would be quite sophisticated, I think. I haven't done this, but I plan to try when the weather cools off a bit more.

Deb at Smittenkitchen.com has a fantastic recipe for a "lemon yoghurt anything cake", that I made a few days ago. As the title suggests, it is very versatile, and I left out the blueberries and used poppy seeds instead. The result was absolutely delicious (and I'm glad to say I have a slice in my bag for my lunch today! Not just cake, though...other, more sensible lunch-type stuff too...ahem)

I also added extra lemon zest and used half yoghurt and half creme fraiche. This gave a beautifully moist and squidgy yet light cake that I will defintiely be making again! Hope this is helpful, LGT

chucha, I imagine you've used the poppy seeds by now! However the words 'poppy seeds' remind me of a woman I met on a train. She was knitting the European way and I was intrigued and got into conversation with her. From Transylvania she was ~ I asked her about food from the area. She invited me to her home for lunch! I'd been so excited speaking with her about her cooking that she too became excited.

When I asked her about goulash she said 'Without the 'l'. You don't say the 'l''.

Lunch was the most exquisite goulash with little twisted egg noodles plus I saw her make a walnut and poppy seed roll. I was there for hours and hours! She sent me home with forget-me-not plants that joyously have run riot through our garden!

chucha, I imagine you've used the poppy seeds by now! However the words 'poppy seeds' remind me of a woman I met on a train. She was knitting the European way and I was intrigued and got into conversation with her. From Transylvania she was ~ I asked her about food from the area. She invited me to her home for lunch! I'd been so excited speaking with her about her cooking that she too became excited.

When I asked her about goulash she said 'Without the 'l'. You don't say the 'l''.

Lunch was the most exquisite goulash with little twisted egg noodles plus I saw her make a walnut and poppy seed roll. I was there for hours and hours! She sent me home with forget-me-not plants that joyously have run riot through our garden!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.

Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
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